Risotto Notes

saute onions with herbs of choice in olive oil until soft. Remove to a dish. Add rice to pan, add 1 Tbls butter. Stir until rice begins to turn translucent, about 3 minutes. Add wine and lett boil off with stirring. Add back the onions. Slowly add chicken broth, with stirring. Let chicken broth cook into the rice, then add more. Repeat with stirring until the broth is gone, total cooking time is about 20 minutes. Add salt and pepper to taste. 1 can of broth is slightly not enough liquid, either add more or dilute the broth with 1/2 cup water. Add 1 Tbls butter, and the Parmesan cheese, mix and serve. Rice should be al dente.